Anyway, this recipe comes from the Annual Quick Cooking 2000 Book.
|Photo from TasteofHome.com|
1/4 lb. bulk Italian sausage
1 can (15 oz) tomato sauce
1 can (14-1/2 oz) stewed tomatoes
1 cup water
1 can (4 oz) mushroom stems & pieces, drained
2 celery ribs
4 oz uncooked spaghetti, broken in half
1/4 tsp. dried oregano
salt & pepper to taste
In a skillet over medium heat, cook beef and sausage until no longer pink; drain. Add the remaining ingredients. Bring to a boil. Reduce heat; cover & simmer for 14-16 minutes or until spaghetti is tender.
Makes 4-6 servings.